A Pie of Carrots and Other Roots

Preparation info

  • Serves

    10 to 12

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • pounds (675 g) carrots, peeled
  • 2 cups (500


To make the pastry dough

Sift the flour onto a work surface and make a well in the center. Put the egg yolks, salt, sugar, cinnamon, rose water, and 5 tablespoons of the water in the well. Pound the butter with a rolling pin to soften it, add it to the well, and work the ingredients in the well with the fingers of one hand until thoroughly mixed. Using a pa